IFT FIRST is Food Improved by Research, Science, and Technology
Monday, July 14
Opening Keynote | 8:15 am – 9:30 am CT
Food as Experience Design: Applications in F&B Product Development
Michiel Bakker, President of Culinary Institute of America and former head of Google’s global workplace programs, including Food at Google, will share insights on the importance of food and beverage businesses balancing profitability with public health and consumer demands. Rather than focusing on product design, Bakker suggests F&B product developers should consider a broader view of designing the food and beverage experience, highlighting the importance of integrating product and service for enhanced consumer engagement. The presentation will provide a practical operator-focused approach to inspire attendees with big-picture thinking.
Michiel Bakker
President, the Culinary Institute of America and former head of Google's global workplace programs, including Food at Google
Keynote | 1:15 pm – 2:15 pm CT
Food Additives: Reformulation and Regulatory Challenges
As consumer demand for cleaner labels and natural alternatives grows, global food and beverage manufacturers are facing increasing pressure to reformulate products and replace synthetic additives, including colors, preservatives, and other functional ingredients. This keynote, featuring experts from legal, regulatory, and consumer advocacy perspectives will explore the challenges and opportunities in reformulating products to meet new consumer preferences—while complying with ever-evolving regulatory standards, including FDA’s proposed post-market assessment rule for food additives. We’ll discuss the complexities of sourcing and replacing synthetic additives with natural or exempt alternatives, including costs, technical hurdles, and scalability challenges. We will deep dive into the regulatory landscape, the impact of consumer demand for natural ingredients, and the ongoing debate around safety, labeling, and product integrity. Don’t miss this opportunity to confront the hard truths of reformulation, regulatory shifts, and what it takes to stay afloat in the fast-moving currents of a rapidly changing market.
Keynote Sponsored by IFT Journals | 3:30 pm – 4:30 pm CT
Reducing Fat, Salt, and Sugar for Healthier Foods
As research into ultra-processed foods continues to unfold and evolve, we know foods with excess added sugar, salt, and unhealthy fats are linked to adverse health outcomes, including obesity and related diseases. With global efforts focused on curbing obesity, food scientists play a crucial role in the development, reformulation, and innovation of healthier food products. In this session, we will explore the latest research, strategies, and innovative approaches for reducing added sugar, salt, and unhealthy fats, all while maintaining taste and consumer satisfaction. Join us for an insightful discussion with leading scientists from academia, government, and industry, as they share cutting-edge research, practical insights, and real-world experiences in reformulating food products to meet the growing demand for healthier options.
Tuesday, July 15
Keynote | 8:30 am – 9:30 am CT
AI Now and Next: Getting Ready for the Future of AI
AI’s capabilities continue to astonish, and the field is advancing at a breakneck pace. Companies are rushing to develop an informed AI strategy while individuals are determining how to remain relevant in the AI-powered workplace of the future.
In this fast-paced, inspiring, and informative keynote talk, AI futurist Steve Brown uses beautiful imagery, videos, and great stories to explain AI in accessible terms, demonstrate its latest capabilities, and explain how companies and individuals can prepare to surf the coming AI wave.
Steve Brown
Former executive at Google DeepMind and Intel and best-selling author of "The Innovation Ultimatum: How Six Strategic Technologies will Reshape Every Business in the 2020s”
Keynote | 1:15 pm – 2:15 pm CT
The Desire Dilemma: How GLP-1 Agonists Shape Behavior and Future Research Opportunities
GLP-1 agonists are increasingly recognized for their potential to influence desire and behavior, particularly in the context of appetite regulation and food intake. Let’s delve into the latest research on GLP-1 agonists, exploring how these compounds can reshape consumer behavior, food choices, and cravings. What do we currently know about their role in appetite control and what are the unknowns warranting further investigation? With growing interest in these molecules within the global F&B industry, we will explore the opportunities for innovation and new product development, as well as discuss the promising areas for future research. This keynote will be a fascinating intersection of neuroscience, appetite regulation, culinary food innovation, and data analytics into how GLP-1 agonists could shape your plate and the future of food, health, and consumer behavior.
June Jo Lee
(Moderator)
Author & Food Ethnographer
Lydia Alexander
Chief Medical Officer at Enara Health and President of the Obesity Medicine Association
Nicole Avena
Associate Professor of Neuroscience at the Icahn School of Medicine at Mount Sinai and Visiting Associate Professor of Health Psychology at Princeton University
David Despain
Senior Principal Nutritionist at Nestlé Health Science
Bruno Didier
Head of B2B at CookUnity
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